Superior Beef Tip Aug 26, 2016 So do we need a genetic marker for beef fat melting point? Apparently
Dr. Stephen Smith Texas A&M says that oleic fat in brisket taste better because of a lower meltin...
Trent Loos' Podcast · Trent Loos
August 26, 20162m 12s
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Show Notes
Dr. Stephen Smith Texas A&M says that oleic fat in brisket taste better because of a lower melting point. Kobe beef has lowest overall melting point actually half of other beef fat.